Black Beans Soup is full of flavours from a variety of spices, gluten-free, packed with plant-based protein. This soup is so healthy and deliciously light meal easy to make for lunch or dinner time. Hope you like this recipe of black beans soup as you did like my previous recipe Jackfruit Wild Rice Soup.
One Teaspoon – Olive Oil
Four Cloves – Garlic(minced)
One – Red Bell Pepper(thinly sliced)
One – Onion(diced)
One – Jalapeno(diced)
One Cup – Green Lentils(rinsed)
250 Grams – Tomatoes
Four Cups – Vegetable Stock
250 Grams – Black Beans(rinsed and drained)
Two Tablespoons – Chilli Powder
One Tablespoon – Cumin
One Teaspoon – Dried Oregano
Half Teaspoon – Paprika
One-Fourth Teaspoon – Onion Powder
Half Teaspoon -Cayenne Pepper
One Teaspoon – Salt
Freshly Grounded Black Pepper
One Cup – Frozen Corn
Half Cup – Cheese
Coriander Leaves For Garnishing
Place a medium saucepan over medium-high heat.
Add in olive oil, garlic, bell pepper, onion nad jalapeno. Saute for five minutes or until onions begin to brown and soften.
Transfer to the slow cooker.
Add in the remaining ingredients except corn to the slow cooker. Lentils crushed tomatoes, vegetarian stock, black beans and spices.
Stir ingredients together to combine, then cover and cook for three to four hours on high or seven to eight hours on low.
Twenty minutes before serving, stir in frozen corn.
Once soup is done, distribute into bowls and top each with two tablespoons of cheese.
Garnish with fresh coriander leaves.
Enjoy the black bean soup hot.
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